Receta Recipe For Fuschia Mousse Using Fresh Flowers

by Tandy Sinclair

I am trying to get my powdered gelatine to behave like I want it to. And while I am not getting the results I am looking for I am managing some decent desserts. This Fuschia Mousse used up fresh fuschia flowers I had kpet in the freezer until inspiration struck.   Head straight on to the Recipe For Fuschia Mousse ♥ A few months ago I was in Stellenbosch. I popped into the dairy factory shop to buy some cheese. While I was there I saw that they had cream on special. The price was half of what I normally pay so I bought 2 litres. I have successfully frozen cream in the past so gave no heed to the expiry date. When I got home I put all but 500mls into the freezer. I used the one lot straight away to make desserts, including my licorice ice cream. I then took another 500mls out of the freezer and made a dessert which failed. Thinking it was the recipe I took another container out of the freezer. This was used for a different recipe, and it was during the heating process I noticed the problem. The fat in the cream separated out. I have never had this happen before. Today’s inspiration ♥ Recipe For Fuschia Mousse ♥ can be found on Lavender and Lime Click To Tweet It was my first attempt at this Fuschia Mousse recipe. All I can say is that the result was not good. I loathe waste and decided that the rest of the cream would be used to make butter. I defrosted what was leftover in the fridge overnight. And the next day I whipped up a large batch of butter. I left part of it unsalted as an experiment and the rest was salted and frozen. At least I made good use of the cream , and I could make these twice. Have you managed to freeze cream with success? Click on the links for conversions and notes. Fuschia Mousse   Save Print Use any fresh edible flowers to make this mousse All Rights Reserved: an original recipe from Lavender and Lime Ingredients 400mls whipping cream 50g fructose 15g fuschia flowers 2g powdered gelatine Method Place the cream, milk and fructose into a sauce pan Stir and add the flowers Heat over a medium temperature until just boiling Set aside to infuse for 15 minutes, stirring occasionally Stir in the gelatine, ensuring it is completely dissolved Pass through a sieve, into a lipped jug Pour the liquid into 4 dariole moulds * Place into the fridge to set for at least 2 hours To serve Remove from the fridge and place the mould, upside-down into a bowl Briefly heat the mould using a blow torch and then remove ** My Notes * lightly grease them if they are not non-stick ** if you don't have a blow torch, quickly dip the moulds into hot water before inverting Recipe Information Serves / Makes: 4 3.5.3251   Inspiration published on Lavender and Lime July 13: 2016 – Bridgend Hotel 2015 – Home Made Baked Beans 2012 – Nettle 2011 – Candied ClemenGolds 2010 – Pasta With Tomatoes, Avocado And Bacon / Verlaque Balsamic Reduction And Figs Done Two Ways Top of Page Rate this item:1.002.003.004.005.00Submit Rating No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related